20 Authentic Dominican Recipes Delicious

Craving bold flavors and hearty comfort food? Dominican cuisine is a vibrant fusion of Spanish, African, and Taino influences—think savory stews, crispy tostones, and sweet, creamy desserts. Whether you’re new to Caribbean cooking or a seasoned pro, these 20 authentic Dominican recipes will bring sunshine to your kitchen. Get ready to spice up your weeknight dinners with dishes that taste like a tropical getaway!

Sancocho de Siete Carnes

This hearty Dominican stew is a celebration of flavors, simmering seven kinds of meat with root veggies for a soul-warming bowl that’s perfect for gatherings.

Ingredients:

• 1 lb beef shank, cut into chunks
• 1 lb pork ribs, cut into pieces
• 1 lb chicken thighs, bone-in
• 1/2 lb smoked sausage (like chorizo or kielbasa), sliced
• 1/2 lb goat meat, cut into chunks
• 1/4 lb pork belly, diced
• 1/4 lb tripe, cleaned and chopped (optional)
• 2 tbsp olive oil
• 1 tbsp salt, plus more to taste
• 1 tsp black pepper
• 1 tsp dried oregano
• 4 garlic cloves, minced
• 1 large onion, chopped
• 1 green bell pepper, diced
• 2 ears corn, cut into thirds
• 2 green plantains, peeled and cut into chunks
• 1 lb yuca (cassava), peeled and cut into chunks
• 1 lb potatoes, peeled and quartered
• 8 cups water or beef broth
• 1/4 cup fresh cilantro, chopped

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium-high. Brown the beef shank, pork ribs, chicken thighs, goat meat, pork belly, and tripe in batches (about 3 minutes per side). Set aside.
2. In the same pot, sauté onion, bell pepper, and 4 minced garlic cloves for 3 minutes until soft. Stir in 1 tbsp salt, 1 tsp black pepper, and 1 tsp oregano.
3. Return all meats to the pot. Add 8 cups water or broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
4. Add corn, plantains, yuca, and potatoes. Simmer uncovered for 30 minutes until veggies are tender.
5. Stir in sliced sausage and cook for 10 more minutes. Adjust salt to taste and garnish with cilantro.

The magic of this stew? Each bite delivers a different meaty surprise, from smoky sausage to fall-off-the-bone ribs, all tied together by the rich, starchy broth.

Tip: Serve with a side of avocado and lime wedges for a bright contrast to the deep flavors.

Mangú con Los Tres Golpes

This hearty Dominican breakfast is pure comfort—creamy mashed plantains topped with crispy fried cheese, salami, and eggs for a salty-savory punch.

Ingredients

• 4 green plantains, peeled and chopped
• 4 cups water
• 2 tsp salt, divided
• 1/4 cup olive oil
• 4 slices Dominican salami (or substitute with thick-cut ham)
• 4 eggs
• 4 slices queso de freír (or halloumi cheese)
• 1 small red onion, thinly sliced
• 2 tbsp white vinegar

Instructions

1. Boil the plantains: In a pot, combine plantains, water, and 1 tsp salt. Bring to a boil, then reduce heat and simmer for 15 minutes until fork-tender. Reserve 1/2 cup cooking water, then drain.
2. Make the mangú: Mash plantains with the reserved water and remaining 1 tsp salt until smooth (a few lumps are okay!). Cover to keep warm.
3. Fry the toppings: Heat olive oil in a skillet over medium. Fry salami for 2 minutes per side until crisp. Remove, then fry cheese for 1–2 minutes per side until golden. Finally, fry eggs sunny-side up, about 3 minutes.
4. Quick-pickle onions: Toss red onions with vinegar and let sit for 5 minutes to soften.
5. Serve: Divide mangú among bowls. Top each with salami, cheese, an egg, and pickled onions.

The magic here? The contrast—silky plantains against crunchy edges of cheese and salty salami, all tied together with tangy onions.

Tip: For extra richness, stir a tablespoon of butter into the mangú just before serving.

La Bandera Dominicana

This vibrant dish is the national meal of the Dominican Republic, featuring tender stewed meat, fluffy rice, and hearty red beans—a comforting trio that comes together beautifully.

Ingredients:

• 1 lb chicken thighs, bone-in and skin-on
• 1 cup long-grain white rice
• 1 cup cooked red kidney beans (canned or homemade)
• 1 small green bell pepper, diced
• 1 small red onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 2 cups chicken broth
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a deep skillet over medium heat. Season chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown for 5 minutes per side. Remove and set aside.
2. In the same skillet, add 1 tbsp olive oil, diced bell pepper, red onion, and minced garlic. Sauté for 3 minutes until softened.
3. Stir in 1 tbsp tomato paste, 1 tsp cumin, and 1 tsp oregano, cooking for 1 minute until fragrant. Pour in chicken broth and return the chicken to the skillet. Simmer covered for 25 minutes until the meat is tender.
4. Meanwhile, cook rice according to package instructions. Warm red beans separately.
5. Serve the stewed chicken over rice with a side of beans. Garnish with fresh cilantro.

The magic of this dish lies in the sofrito base—the slow-cooked mix of peppers, onions, and garlic that infuses every bite with deep, aromatic flavor.

Tip: For extra richness, stir a spoonful of the stewed tomato sauce into the beans before serving.

Habichuelas Guisadas

This cozy, one-pot dish is packed with Caribbean flavor—think tender beans simmered in a sofrito-spiked broth with a touch of smoky ham.

Ingredients:

• 2 tbsp olive oil
• 1/2 cup diced smoked ham
• 1/4 cup sofrito
• 1/2 tsp ground cumin
• 1/4 tsp dried oregano
• 1 (15 oz) can pink or red beans, undrained
• 1/2 cup water
• 1 tbsp tomato sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small potato, peeled and diced (optional)

Instructions:

1. Heat olive oil in a medium pot over medium heat. Add ham and cook for 2 minutes until lightly browned.
2. Stir in sofrito, cumin, and oregano; cook for 1 minute until fragrant.
3. Add beans (with liquid), water, tomato sauce, salt, and black pepper. If using, add potato. Bring to a simmer.
4. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally, until slightly thickened and potatoes are tender.

The magic here? The sofrito infuses every bite with garlicky-sweet depth, while the ham adds just the right salty punch. Serve over rice for a meal that tastes like a hug!

Tip: No sofrito? Blend 1/4 onion, 1/2 bell pepper, 2 garlic cloves, and 5 cilantro sprigs with 1 tbsp oil.

Tostones with Garlic Mojo

These crispy twice-fried plantains are a Caribbean classic, but it’s the punchy garlic mojo sauce that’ll have you licking the bowl.

Ingredients:

• 2 large green plantains
• 1 cup vegetable oil (for frying)
• 1 tsp kosher salt, divided
• 4 cloves garlic, minced
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 1/4 tsp ground cumin
• 1 tbsp chopped fresh cilantro

Instructions:

1. Peel plantains and slice into 1-inch thick rounds. Heat vegetable oil in a deep skillet over medium-high heat (350°F) until shimmering. Fry plantains for 3 minutes per side until lightly golden. Remove and drain on paper towels.
2. Flatten each round with the bottom of a glass or tostonera to 1/4-inch thickness. Return to hot oil and fry for 2 minutes per side until deeply golden and crisp. Transfer to a rack, sprinkle with 1/2 tsp salt immediately.
3. For the mojo: Whisk together minced garlic, orange juice, lime juice, olive oil, cumin, remaining 1/2 tsp salt, and cilantro in a small bowl. Let sit 5 minutes for flavors to meld.
4. Serve tostones warm with mojo for dipping or drizzling.

The magic here is in the contrast—crackly-edged tostones against the bright, garlicky sauce that cuts through the richness.

Tip: Keep plantains extra green (no yellow spots) for the crispiest tostones that hold their shape when pressed.

Pollo Guisado

This comforting Pollo Guisado (Latin-style stewed chicken) is a one-pot wonder—tender chicken simmers in a rich, garlicky tomato sauce with bell peppers for a dish that tastes like home.

• 2 lbs bone-in, skin-on chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1/4 cup tomato sauce
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 cup chicken broth
• 1/4 cup chopped cilantro (for garnish)

1. Season chicken thighs evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a deep skillet over medium-high. Sear chicken, skin-side down, for 5 minutes until golden. Flip and cook 3 more minutes. Transfer to a plate.
3. In the same skillet, sauté onion and bell pepper for 3 minutes until softened. Add 4 minced garlic cloves and cook 30 seconds until fragrant.
4. Stir in 1/4 cup tomato sauce, 1 tsp cumin, and 1/2 tsp oregano. Pour in 1 cup chicken broth, scraping up browned bits.
5. Return chicken to the skillet, skin-side up. Cover, reduce heat to low, and simmer 25 minutes until chicken is tender and sauce thickens slightly.
6. Garnish with cilantro and serve warm over rice.

The magic here? The chicken stays juicy while soaking up all the bold flavors of the sauce—no fancy techniques required.

Tip: For extra depth, add a pinch of smoked paprika with the cumin.

Pastelón de Plátano Maduro

Pastelón de Plátano Maduro is the ultimate Caribbean comfort food—sweet plantains layered with savory ground beef and melty cheese for a dish that’s like a tropical lasagna.

• 4 ripe (black) plantains, peeled and sliced lengthwise into 1/4-inch strips
• 1 lb ground beef (85% lean)
• 1 small yellow onion, finely diced
• 1/2 green bell pepper, finely diced
• 3 cloves garlic, minced
• 1/4 cup tomato sauce
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh cilantro (optional garnish)

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Fry plantain strips in batches for 2–3 minutes per side until golden. Drain on paper towels.
2. In the same skillet, heat remaining 1 tbsp olive oil. Add onion, bell pepper, and garlic; sauté for 3 minutes until soft. Add ground beef, breaking it up with a spoon. Cook for 5 minutes until browned.
3. Stir in tomato sauce, cumin, oregano, salt, and black pepper. Simmer for 5 minutes until thickened.
4. In a greased 9×9 baking dish, layer half the plantains, all the beef mixture, then remaining plantains. Top with mozzarella.
5. Bake for 20 minutes until cheese is bubbly. Garnish with cilantro if using.

The magic here? Ripe plantains caramelize as they bake, balancing the spiced beef with a touch of sweetness. Serve with a crisp salad to cut the richness.

Tip: For extra depth, add a pinch of ground cloves to the beef—it’s a traditional Dominican touch!

Morir Soñando

This creamy, citrusy Dominican drink tastes like a tropical vacation in a glass—perfect for sipping on a hot afternoon.

Ingredients

• 2 cups whole milk, chilled
• 1 cup freshly squeezed orange juice (about 3–4 large oranges), chilled
• 3 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 cup ice cubes
• Pinch of salt

Instructions

1. In a blender, combine the chilled milk, orange juice, sugar, vanilla extract, and salt. Blend on low for 10 seconds until just combined (overmixing can cause curdling).
2. Add the ice cubes and blend again for 5–10 seconds until frothy and slightly thickened.
3. Pour immediately into glasses and serve cold. Stir gently before drinking if separation occurs.

The magic of this drink is its luscious, creamy texture with a bright citrus kick—like a creamsicle, but lighter and fresher.

Tip: For extra richness, swap ½ cup of milk for evaporated milk. Just don’t skip the chilling step—cold ingredients prevent curdling!

Chivo Liniero

This rich, aromatic Mexican goat stew simmers low and slow until the meat is fall-apart tender, infused with smoky chiles and warm spices—perfect for a cozy weekend feast.

Ingredients

• 3 lbs bone-in goat meat, cut into 2-inch chunks
• 2 tbsp vegetable oil
• 1 white onion, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 2 dried guajillo chiles, stemmed/seeded
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 4 cups chicken broth
• 1 tbsp apple cider vinegar
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 2 tbsp vegetable oil in a Dutch oven over medium-high. Brown goat meat in batches, 3–4 minutes per side. Transfer to a plate.
2. Add onion to the pot; cook 3 minutes until soft. Stir in garlic, 2 bay leaves, guajillo chiles, 1 tsp cumin, 1 tsp oregano, and 1 tsp salt; toast 1 minute until fragrant.
3. Return meat to the pot. Pour in 4 cups chicken broth and 1 tbsp vinegar. Bring to a boil, then reduce heat to low. Cover and simmer 2.5–3 hours, stirring occasionally, until meat shreds easily.
4. Discard bay leaves and chiles. Shred meat slightly in the pot. Serve topped with cilantro.

The magic here? Guajillo chiles add a subtle smokiness without overwhelming heat, letting the goat’s earthy flavor shine. Tip: For extra depth, toast the dried chiles in a dry skillet for 30 seconds before using.

Yaroa Dominicana

Think of this as the ultimate Dominican street food mashup—crispy fries piled high with savory meat, melty cheese, and a tangy kick of mayo-ketchup!

Ingredients:

• 1 lb frozen French fries (or homemade, cut 1/2-inch thick)
• 1 tbsp olive oil
• 1 lb ground beef
• 1 small yellow onion, finely chopped
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup ketchup
• 1/4 cup mayonnaise
• 1 1/2 cups shredded mozzarella cheese

Instructions:

1. Prep fries: Bake fries according to package instructions (or fry at 375°F for 4–5 minutes until golden). Spread them in a greased 9×13-inch baking dish.
2. Cook beef: Heat olive oil in a skillet over medium-high. Add ground beef, onion, garlic powder, oregano, salt, and black pepper. Cook for 8–10 minutes, breaking up the meat, until browned. Drain excess fat.
3. Layer: Spoon the beef mixture evenly over the fries. Stir together ketchup and mayonnaise, then drizzle over the beef. Top with mozzarella.
4. Broil: Place under the broiler (high setting) for 2–3 minutes until the cheese bubbles and browns slightly.

The magic here? The fries stay crisp under all that saucy, cheesy goodness—no soggy bottoms! Serve straight from the dish for maximum crowd appeal.

Tip: For extra crunch, double-layer the fries before adding toppings.

Arepitas de Maíz

These crispy, golden Arepitas de Maíz are like little corn cakes with a satisfying crunch—perfect for scooping up dips or enjoying as a snack!

• 1 cup pre-cooked white cornmeal (such as P.A.N.)
• 1 cup warm water
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons vegetable oil, plus extra for frying

1. In a bowl, whisk together the cornmeal, warm water, 1/2 teaspoon salt, 1 tablespoon sugar, and 2 tablespoons vegetable oil until smooth. Let the dough rest for 5 minutes to thicken.
2. Heat a thin layer of vegetable oil in a skillet over medium heat. Scoop 1-tablespoon portions of dough and flatten into 2-inch rounds.
3. Fry the arepitas for 2–3 minutes per side until deeply golden and crisp. Drain on paper towels.

The magic is in that crisp-edged texture—like a cross between a pancake and a tortilla chip! Serve warm with avocado or cheese for a crowd-pleasing bite.

Tip: For extra flavor, stir a pinch of grated cotija cheese or chopped cilantro into the dough.

Chicharrón de Pollo

These golden, crunchy bites pack serious flavor—tender chicken coated in a garlicky, citrusy marinade, then fried to perfection. Perfect for game day or a weeknight treat!

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp lime juice (about 2 limes)
• 4 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 cup cornstarch
• 1 cup neutral oil (like vegetable or canola) for frying

Instructions

1. In a bowl, combine chicken, lime juice, garlic, soy sauce, oregano, salt, pepper, and paprika. Toss to coat evenly. Marinate for 30 minutes at room temperature (or up to 2 hours refrigerated).
2. Heat oil in a deep skillet over medium-high heat until shimmering (about 350°F). While oil heats, toss marinated chicken in cornstarch until fully coated, shaking off excess.
3. Fry chicken in batches (don’t overcrowd!) for 5–6 minutes, flipping halfway, until deeply golden and crispy. Drain on a wire rack or paper towels.

The magic here? Cornstarch creates an ultra-crisp crust that stays crunchy even after cooling—ideal for serving at room temperature with dipping sauces.

Tip: For extra heat, add 1/2 tsp cayenne to the marinade. Serve with lime wedges and hot sauce!

Bacalao Guisado

This hearty, flavorful stew is a Caribbean classic—tender salted cod simmers in a rich tomato sauce with peppers, olives, and potatoes for a comforting one-pot meal.

Ingredients

• 1 lb salted cod (soaked overnight and drained)
• 3 tbsp olive oil
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 cup water
• 1/2 cup pitted green olives
• 1/2 tsp ground black pepper
• 1/4 tsp dried oregano
• 1 lb Yukon Gold potatoes, cubed
• 2 tbsp chopped cilantro

Instructions

1. Shred the soaked cod into bite-sized pieces, discarding any bones or skin.
2. Heat 3 tbsp olive oil in a Dutch oven over medium. Add onion and bell pepper; cook 5 minutes until soft. Stir in 4 cloves minced garlic and cook 30 seconds until fragrant.
3. Add tomato sauce, 1 cup water, 1/2 cup olives, 1/2 tsp black pepper, and 1/4 tsp oregano. Bring to a simmer.
4. Add potatoes and cod. Cover and simmer 20 minutes, stirring occasionally, until potatoes are fork-tender.
5. Stir in 2 tbsp cilantro and serve warm.

The briny olives and tender cod melt into the savory tomato broth, while the potatoes soak up all the bold flavors—it’s like a taste of Puerto Rico in every spoonful!

Tip: For extra depth, add a splash of white wine or capers with the tomatoes.

Empanadas de Yuca

These crispy, golden empanadas swap traditional dough for a tender yuca shell, giving them a subtly sweet, chewy bite that pairs perfectly with savory fillings.

Ingredients:

• 2 cups peeled, grated yuca (thawed if frozen)
• 1/2 cup grated queso fresco or mild feta
• 1/4 cup finely chopped scallions
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 egg, beaten (for sealing)
• Oil for frying (about 2 cups)

Instructions:

1. Prep the dough: Squeeze grated yuca in a clean towel to remove excess moisture. In a bowl, mix yuca, queso fresco, scallions, olive oil, cumin, and salt until combined.
2. Shape: Scoop 2 tbsp portions, roll into balls, then flatten into 4-inch circles on parchment paper.
3. Fry: Heat 1 inch of oil in a skillet to 350°F. Fry empanadas in batches for 3-4 minutes per side until deep golden. Drain on paper towels.

The magic here? The yuca shell fries up shatteringly crisp yet stays soft inside—like the best mozzarella stick meets a fluffy arepa. Serve warm with lime wedges for a bright contrast.

Tip: For a baked version, brush with oil and bake at 400°F for 20 minutes (flip halfway), though they won’t get quite as crunchy.

Arroz con Leche Dominicano

This creamy, cinnamon-kissed Dominican-style rice pudding is comfort in a bowl—slow-cooked to perfection with a hint of citrus for a bright finish.

Ingredients

• 1 cup long-grain white rice
• 4 cups whole milk
• 1 (13.5 oz) can coconut milk
• 1 cinnamon stick
• 1 strip lime zest (2 inches long)
• ½ cup granulated sugar
• ¼ tsp salt
• ½ tsp vanilla extract
• Ground cinnamon (for garnish)

Instructions

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. In a heavy pot, combine the rice, whole milk, coconut milk, cinnamon stick, lime zest, sugar, and salt. Bring to a simmer over medium heat, stirring occasionally.
3. Reduce heat to low and cook uncovered for 45–50 minutes, stirring every 10 minutes, until the rice is tender and the mixture thickens to a porridge-like consistency.
4. Remove from heat. Discard the cinnamon stick and lime zest, then stir in the vanilla extract.
5. Serve warm or chilled, dusted with ground cinnamon.

The magic here is in the lime zest—it cuts through the richness and adds a subtle floral note that makes this version stand out.

Tip: For extra creaminess, stir in a tablespoon of butter at the end.

Tres Leches Cake

This dreamy, moist Tres Leches Cake is soaked in a trio of milks for a dessert that’s irresistibly rich yet light as a cloud.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 1 (12 oz) can evaporated milk
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup heavy cream
• 1 cup whipped cream, for topping
• Ground cinnamon, for dusting

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish. Whisk together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
2. Beat 5 egg yolks with 3/4 cup sugar until pale. Mix in 1/3 cup whole milk and 1 tsp vanilla. Fold in the dry ingredients.
3. In another bowl, beat 5 egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold into the batter.
4. Pour batter into the dish and bake for 25–30 minutes, until a toothpick comes out clean. Let cool 10 minutes, then poke holes all over with a fork.
5. Whisk together 1 can evaporated milk, 1 can condensed milk, and 1/2 cup heavy cream. Slowly pour over the cake, letting it absorb. Chill 4 hours or overnight.
6. Top with 1 cup whipped cream and a dusting of cinnamon before serving.

The magic of Tres Leches Cake? It somehow manages to be decadent and airy at the same time—thanks to that fluffy sponge soaking up all the creamy goodness.

Tip: For extra flavor, add a splash of rum or almond extract to the milk mixture!

Chaca de Maíz

This creamy, comforting dessert is like a warm hug in a bowl—sweet corn simmered with coconut milk and spices until luxuriously thick.

Ingredients

• 4 cups fresh or frozen corn kernels
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. In a blender, purée corn kernels with coconut milk and whole milk until smooth. Strain through a fine-mesh sieve into a pot, pressing to extract all liquid.
2. Add sugar (1/2 cup), cinnamon stick, and salt (1/4 tsp). Bring to a simmer over medium heat, stirring frequently to prevent scorching.
3. Reduce heat to low and cook uncovered for 25–30 minutes, stirring occasionally, until thickened to a pudding-like consistency (it should coat the back of a spoon).
4. Remove from heat, discard the cinnamon stick, and stir in vanilla extract (1 tsp). Serve warm or chilled.

The magic here? Blending the corn creates a velvety texture that lets its natural sweetness shine, while the coconut milk adds just enough richness without overpowering.

Tip: For extra flair, top with toasted coconut flakes or a drizzle of dulce de leche.

Casabe con Salami

Casabe con Salami

This crispy Caribbean flatbread topped with savory salami is a simple yet satisfying snack that brings a taste of the tropics to your kitchen.

Ingredients:

• 1 (10-inch) casabe (cassava flatbread)
• 4 oz thinly sliced dry-cured salami
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp garlic powder
• 1/4 tsp dried oregano
• 2 tbsp chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F. Brush the casabe evenly with 1 tbsp olive oil and bake for 8–10 minutes until lightly golden and crisp.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium. Add salami and cook for 2–3 minutes per side until edges curl slightly.
3. In a small bowl, whisk together lime juice, red pepper flakes, garlic powder, and oregano. Drizzle over the warm casabe.
4. Top with crispy salami slices and sprinkle with cilantro. Cut into wedges and serve immediately.

The magic here is in the contrast: crackly casabe soaks up the zesty dressing while the salty salami adds a meaty crunch.

Tip: For extra flavor, rub the warm casabe with a cut garlic clove before adding toppings.

Locrio de Pollo

This one-pot Dominican classic is a flavor-packed weeknight hero—tender chicken, savory rice, and a hint of citrus make it irresistible.

Ingredients

• 1.5 lbs bone-in chicken thighs (skin-on)
• 2 cups long-grain white rice, rinsed
• 3 tbsp olive oil
• 1 tbsp distilled white vinegar
• 1 tbsp tomato paste
• 1 green bell pepper, diced
• 1 small red onion, diced
• 3 garlic cloves, minced
• 1.5 tsp salt
• 1 tsp dried oregano
• 1/2 tsp ground black pepper
• 1/4 tsp ground cumin
• 3 cups chicken broth
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. In a large Dutch oven, heat 3 tbsp olive oil over medium-high. Pat chicken dry and sear for 5 minutes per side until golden. Transfer to a plate.
2. In the same pot, sauté green bell pepper, red onion, and 3 minced garlic cloves for 3 minutes until softened. Stir in 1 tbsp tomato paste, 1 tbsp vinegar, 1.5 tsp salt, 1 tsp oregano, 1/2 tsp black pepper, and 1/4 tsp cumin.
3. Add rice, stirring to coat in spices. Nestle chicken into rice, pour in 3 cups chicken broth, and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes (no peeking!).
4. Turn off heat and let sit, covered, for 10 minutes. Fluff rice with a fork, garnish with cilantro, and serve.

The magic here? The rice absorbs all the chicken’s juices, creating a rich, almost paella-like depth without fussy techniques.

Tip: For extra crispy skin, broil the seared chicken for 2 minutes before adding it back to the pot.

Dulce de Leche Cortada

This old-fashioned Latin American dessert turns humble ingredients into a luscious, caramelized treat with a delightfully creamy-yet-curdled texture.

Ingredients

• 4 cups whole milk
• 1 cup granulated sugar
• 1 cinnamon stick
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• Pinch of salt

Instructions

1. In a heavy-bottomed pot, combine whole milk, 1 cup granulated sugar, and 1 cinnamon stick. Heat over medium-low, stirring constantly until sugar dissolves (about 5 minutes).
2. Increase heat to medium and bring to a gentle simmer. Stir in 1/4 tsp baking soda and a pinch of salt – the mixture will foam slightly. Reduce heat to low and cook uncovered for 1 hour 15 minutes, stirring occasionally, until thickened and pale golden.
3. Remove cinnamon stick and stir in 1 tsp vanilla extract. Continue cooking 15–20 minutes, scraping the bottom frequently, until the curds separate and the liquid turns deep amber (like loose caramel).
4. Remove from heat and let cool 10 minutes before serving warm, or chill for a firmer texture.

The magic here is in the contrast: silky caramel sauce cradling tender milk curds, with just a whisper of cinnamon. It’s like crème brûlée’s rustic cousin!

Tip: For extra depth, replace 1/2 cup sugar with dark brown sugar and add a strip of orange zest while simmering.

Conclusion

There you have it—20 authentic Dominican recipes that bring the vibrant flavors of the Caribbean to your kitchen! Whether you’re craving savory mangú or sweet tres leches, these dishes are sure to delight. Give them a try, then let us know which ones are your favorites in the comments below. Loved this roundup? Share the love by pinning it on Pinterest for others to enjoy!